EASY WEEKNIGHT CHICKEN NOODLE CASSEROLE

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Easy Weeknight Chicken Noodle Casserole image

A quick, delicious, weeknight meal that will be on your dinner table in no time. It is an easy meal to make that gives me extra time to spend with my 2 year old, after a long day at work. My husband compliments me everytime I make this meal.

Provided by MConcatelli

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

16 ounces egg noodles
8 ounces frozen mixed vegetables (carrots, corn, peas, green beans)
2 tablespoons margarine
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (8 ounce) can cooked chicken breasts (squeeze out excess liquid)
1 teaspoon minced onion flakes
1 teaspoon garlic powder
1/4 teaspoon dried thyme
2 tablespoons French-fried onions
salt and pepper

Steps:

  • Preheat oven to 375 degrees.
  • Cook egg noodles and frozen vegetables according to directions on noodle bag.
  • In medium bowl, combine the two soups, chicken, onion flakes, garlic powder, and thyme. Add salt and pepper to your liking. Mix well.
  • When noodles and vegetables are done cooking, drain well and return to pot. Mix margarine into noodles.
  • Add soup mixture to pot with noodles. Mix well and pour into 2 quart round casserole.
  • Sprinkle with the fried onions. Put in oven, and bake for 20 minutes, or until fried onions turn golden.
  • {For a lower-fat meal, omit margarine and use low-fat soups.}
  • Enjoy!

Nutrition Facts : Calories 517.8, Fat 16.2, SaturatedFat 3.9, Cholesterol 99.7, Sodium 767.4, Carbohydrate 67.5, Fiber 4.3, Sugar 2.7, Protein 25.6

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